Black Bean Chilli


Vegan black bean chilli
Prep Time: 5M
Cooking Time: 10M
Serves: 2

There's more where this came from!


10g cacao butter buttons

1 can of chopped tomatoes

1 tsp ground cumin

1 tsp cacao powder

Salt & black pepper to taste

Handful of fresh spinach, cut fine

Fresh coriander to garnish

1 onion, chopped fine

1 tsp agave or rice syrup

1 tsp dried oregano

1 large red chilli, seeds in

1 can of black beans, rinsed well

40g (2 Tbsp) Pulsin’ Pea Protein Powder, mixed with 50ml (1/4 cup) of water

Brown rice

This vegan black bean chilli is the perfect choice for dinner with friends and family.

Packed with black beans, tomatoes, chilli and more, this plant-based recipe is a tasty option for an evening meal.

You can also batch make this chilli and freeze it as a lighter lunchtime option too!

Cooking time: 10 minutes
Prep time: 5 minutes

Servings: Makes 2


  • Start boiling the brown rice.
  • Melt the cacao butter buttons.
  • Fry off the onions, add the chilli and tomatoes, before adding the cumin, oregano, cacao powder and syrup.
  • Add the black beans.
  • Mix the pea protein in 50-100ml of water, add to the mix then reduce down to the desired consistency.
  • Stir in the shredded spinach at the end.
  • Serve with boiled brown rice and top with fresh coriander.

Did you enjoy this recipe? You might like this vegan chilli non carne too!

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